Place a cold brisket on your cutting board fat cap down. Next, trim the outside of the flat removing any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket then cut one corner on the point to show you how to cut against the grain after the cook is complete. Turn the brisket over and begin removing fat from the fat cap. Make sure to leave approximately a ¼ inch thick layer of fat. Finally, remove most of the fat “flap” at the top of the brisket. Once trimmed, season thoroughly with BBQraft’s Black Gold Brisket Rub. Place your brisket into the fridge to dry brine overnight.

Preheat your smoker for 225F-250F.  

Place the brisket on the smoker fat side up. Cook the brisket until it reaches about 165F at the thickest and fattiest part. Once it has hit 165, get ready to wrap in butcher paper.

Lay out 2 pcs butcher paper that slightly overlap. Drizzle the Wagyu beef tallow over the butcher paper. Place your brisket on the butcher paper then drizzle the top of the brisket with more beef tallow. Wrap the butcher paper tightly around the brisket.

Place the brisket back onto the smoker at 225F – 250F so that the loose end of butcher paper is on bottom. Cook until the meat hits 200F internal. Once it is done, pull the brisket off and wrap it in a towel.  Place the wrapped brisket in a cooler and let it rest for at least 2 hours.

After 2 hours unwrap and begin slicing against the grain. Make your slices about 1/4 inch.  A little over 1/2 way thru you will come to the point/flat.  Rotate the point 90 degrees and then slice in order to continue cutting against the grain.

Serve and enjoy!